Wine-Braised Ham with Shallots and Carrots

Name: Wine-Braised Ham with Shallots and Carrots
Yield: 8 Servings
Ingredients: 4 1/2 tablespoons unsalted butter, room temperature, divided; 1 tablespoon vegetable oil; 1 pound baby carrots with 1/2 inch of tops still attached, peeled; 1 pound shallots, peeled, halved lengthwise (about 22); 2 cups dry white wine, divided; 3 cups low-salt chicken broth, divided; 1 fully cooked butt-end ham (about 7 1/2 pounds); 6 large fresh Italian parsley sprigs; 6 large fresh thyme sprigs; 3 bay leaves; 1/4 cup apricot jam; 4 teaspoons Dijon mustard, divided; 3 tablespoons all purpose flour; 3/4 cup heavy cream; 1 tablespoon chopped fresh thyme

By Betty Rosbottom

March 31, 2004

Recipe notes